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Viennese Cookings WEST VIRGINIA 5TATE COllEGF ARCHWE5 "'Vtc.nnc.$¢ (tc ¢lttng$" TWENTY-YEARS -AT- WEST VIRGINIA STATE COLLEGE 1963 Edition CONTENTS I. SOIREES After a Campus Concert 6 After an Evening Concert in Town 7 After the Opera 9 After the Recital-Friends Calling 11 Evening Snacks with Friends 15 II. TEA-TIME After a Fall Football Game 20 Professors and their Wives for Tea 21 A Student Comes in to Visit ... .. 22 To Celebrate the Publishing of a Book-Tea for Two 23 The Christmas-to-New Year Holiday 24 The Coffee Hour 27 III. DINNERS Sunday Night Supper for Two 30 A Leisurely Week-end on Campus 34 Sunday Noon 38 Dinner Before an Evening Class 42 The Dinner Hour 45 Hot-weather Cool Suppers 47 IV. THE VIENNESE WAY Vanilla Sugar 54 Vienna Coffee 54 Hot Water Bath " 54 Strudel Dough and Fillings 54 and 55 Grillage Cream 55 Viennese Sauerkraut 56 Sugar Cooking 56 Coffee Icing 56 [ 2 ] ACKNOWLEDGEMENTS I want to take this opportunity to thank Mr. Milton Koslow for his sketches and cover design and Mrs. Nathan Gerrard for her in- valuable assistance in the compilation of STELLA LEHNER'S VIENNESE COOKINGS. Mrs. Philip Angel INTRODUCTION AN APPRECIATION Stella Badio Lehner was born in Trieste, Austria in October, 1890. In the early years of her youth her family moved to Vienna. She was reared, as was the custom of her day, in the fine "womanly art" of becoming a good home-maker. With the greatest efficiency she could sew and crochet, she could mend, clean and cook expertly. When she married Dr. Frederick Lehner she was able to fit into the role of a gracious helpmate for the renowned Professor who was teach- ing both at Vienna State College and at the People's College for Adult Education. Stella Lehner's home was often the rendezvous for many notables of Viennese cultural circles, for her husband was also an author and a literary and theatrical newspaper critic with a wide circle of associates and friends. There were soirees and coffee parties, and besides, "Fritz", a prolific writer, would bring home many an unexpected guest to discuss one of his books or articles. Stella was always equal to the task of providing the perfect "trimmings" of Viennese delicacies for every occasion. (Her pastries especially were the source of delight, with such great eye and taste appeal as to warrant the acclaim of her guests.) She always remained in the background, quietly engineering all the required necessities geared toward providing the ideal atmosphere in which her husband's ideas and thinking could best flourish and be projected sans interference. In the Vienna of the 20's and 30's, the name of Frederic Lehner was appreciated and respected among the highest echelons of intellect as an established scholar and as a critic of note. The Lehner's sphere of associates and friends included the great men of letters of that time. Dr. Lehner had been decorated by the French Government as an Officer of the Academy with the "Palmes Academique" award. Ultimately, from the scene of such stature and recognition, world circumstances wrought a complete transformation, wrenching the Lehners from security in Austria, supplanting it with the stark be- ginning of life anew as completely unknown strangers on foreign soil [ 3 ] at the campus of West Virginia State College, Institute, West Virginia, U.S.A. Athough the pattern and program in the new setting had changed and the success and achievements previously attained in pre- war days were replaced, the role of Stella Lehner at her husband's side did not waver. She never ceased to provide the behind-the-scene "climate" for the great professor's labors. She typed his books and papers, typed his reams and reams of correspondence, ministered to his needs, and even in their twenty years in the dormitory on the West Virginia State Campus never once relinquished the task of making a wonderful home for her "Fritz". Although their living quarters did not provide a scene similar to the days in Vienna for entertaining, there were many times when college events lent themselves to inviting friends and guests, and it was always a treat to taste of Stella Lehner's "Viennese Cookings", as she often called her tasty creations. The following compilation consists of Stella Lehner's own recipes which were found after her death neatly tied together between a flowered cloth-bound cover which she herself had fashioned. It seems fitting that, even as she went through life, the constant companion of her brilliant and remarkable husband, providing nourishment and supplying hi'S wants and needs, so also, in this same manner of help- fulness this booklet is being published. Its chief purpose is to provide additional funds from its sale to supplement the "Doctor Frederick Lehner Loan and Scholarship Fund" at West Virginia State College. May it reflect, however meagerly, the rare spirit of the Frederick Lehners who in their last twenty years, as American citizens, left a rare and lasting imprint on their 'Second homeland. [ 4 ] After A Campus Concert BROWN APPLE STRIPS 314 cup butter Filling: 1 314 cup flour 1 tblspn water 5 tblspns grated chocolate 112 cup sugar 114 cup sugar 112 tspn grated lemon peel 113 cup grated almonds, 1 112 to s sliced apples unbalanched Topping: 2 egg yolks I egg white mixed cinnamon and sugar Mix butter, flour, chocolate, sugar, unblanched almonds and egg yolks into dough. Roll out 114 inch thick on bread board. Cut in half in two equal squares. Bake one square on ungreased baking sheet 20 minutes (300 degree oven). Filling: Bring water, sugar, lemon peel to boil. Add apples and cook just until tender. Spread on baked cake and cover with uncooked square. Brush with egg white. Bake 20 minutes longer. Sprinkle with cinnamon and sugar. Cool, then cut in strips. HUSSAR COOKIES 112 full cups flour 113 cup almonds, blanched 213 cups butter and chopped, or pecans 113 cup sugar 3 tblspns sugar 2 egg yolks 3 tblspns jam 1 egg white Make dough from flour, butter, sugar and yolks. Form small balls. Place on baking sheet; press small indentation in middle of each. Brush with egg white; sprinkle with nuts and sugar. Bake 300 degrees until cookies turn a little yellow. Cool; fill in center with jam. CHERRY CAKE cup sugar M:lk 112 to softened butter 2to stemmed, pitted black 5 large eggs (or 6 average or cherries small eggs), separated 2 tblspns Kirsch 314 cup ground almonds 4 tblspns cream 6 . pieces stale white bread 114 tspn cinnamon [ 6 ] Mix butter, sugar and egg yolks. Add almonds. Soak bread in milk and press dry. Add dry bread, cherries, Kirsch, cream and cin- namon. Fold in stiffly beaten egg whites. Pour into buttered spring form. Bake 1 114 hours (350 degrees) until straw inserted comes out clean. Dust with sugar and cool. CLOISTER CRESCENTS (Klosterkipferl) 112 cup butter (scant) 3 tblspns vanilla sugar 1 cup flour 1 egg yolk 3 tblspns grated chocolate chocolate icing 1 cup grated hazelnuts 112 tblspn chopped pistachios Make smooth dough by mixing butter, flour, chocolate, hazelnuts, vanilla sugar and yolks. Place in refrigerater 20 minutes. Roll into small crescents and place on unbuttered cookie sheet. Bake 10 minutes (325 degree oven). Cool. Frost with chocolate icing. Sprinkle with pistachio nuts. LIVER PATE 2 Ths calf's liver 1 tblspn soft butter 4 chicken livers 2 slices bread, milk to soak 1 chopped onion 2 eggs 2 tblspns butter Grated lemon rind, scant 20z Sherry tspnsalt, pepper to taste 2 slices crisp bacon Rinse livers in cold water, wipe dry. Saute onion in 2 tblspns butter. Add livers, Sherry and cook, covered, 10 minutes. Drain and chop livers fine with bacon. In pan with Sherry and butter add bread which has been pressed dry, softened butter, eggs, lemon rind and seasoning and chopped liver and bacon. Mix all well together. Press into buttered mold and cover tight. Steam in boiling water 314 of an hour. (Can be served hot as main dish, but slices easier cold. Serve also as an Hors D'oeuvre.) After an Evening Concert tn Town TEA COOKIES 1 egg 1 112 tspn grated orange peel 2 egg yolks 314 cup flour 314 cup confectioners sugar 2 egg whites dash salt 112 cup sugar [7 ] 1. Beat egg and egg yolks, confectioners sugar, salt. Fold in flour and orange peel. 2. Beat egg whites until foamy; add sugar and continue beating until it stands in stiff peaks. Fold into first mixture. Press through pastry tube 314 inch in diameter on cookie sheet one inch apart. 3. Sprinkle 112 cup sugar on top and let cookies stand 4 hours. Bake 15 minutes (300 degree oven). POppy SEED CAKE (MOHNTORTE) 5 tblspn butter 2 tblspn chopped citron 314 cup sugar 112 tblspn grated lemon rind 4 egg yolks 4 stiffly beaten egg whites 1 cup ground poppy seeds 1 tblspn sugar Beat butter and sugar until light. Add yolks, poppyseed, citron and lemon rind. Fold in egg whites. Pour into buttered and floured cake form. Bake 45 minutes at 300 degrees. Sprinkle with powdered sugar. TARTLETS 1 3 oz pkg softened cream 1 tspn sugar cheese 112 tspn salt (scant) 114 cup softened butter 1 cup flour Thoroughly blend cheese and flour. Add sugar and salt. Beat until smooth. Add flour; blend. Place scant tblspn of dough into 1 314 inch un greased muffin tins. Press dough against bottom and sides, evenly. Fill, then bake 18 minutes in preheated oven (400 degrees).
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